Vegan Chocolate Chip Muffins
A simple, one-bowl recipe for soft, fluffy muffins loaded with chocolate chips—completely egg-free, dairy-free, and delicious.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup coconut sugar or regular sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup almond milk or oat milk
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Pour in almond milk, coconut oil, and vanilla extract. Mix until just combined.
- Fold in chocolate chips without overmixing.
- Spoon batter into the muffin cups, filling about ¾ full.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Let muffins cool for 5 minutes before transferring to a wire rack.
- Eat immediately, or store in an airtight container.
- Try not to eat them all at once.
Notes
Nutritional Values (Per Muffin)
- Calories: ~180
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Muffin)
- Iron: 6% DV
- Magnesium: 4% DV
- Potassium: 3% DV
- Calcium: 2% DV
- Folate: 2% DV
Additional Notes & Tips
- Use mini chocolate chips for extra chocolate in every bite.
- Swap coconut sugar for maple syrup for a slightly softer texture.
- Store in the fridge for up to a week or freeze for a month.
- Top with extra chocolate chips before baking for maximum indulgence.
- Pair with coffee, tea, or just eat three in a row because life is short.